58 



7. Method of allowing for hotli casein and fat. — In some factories, 

 especially in Canada, the casein is taken into account in makinoj divi- 

 dends. This is done by adding 2 to the per cent of fat, on the 

 assumption that all milks contain only 2 per cent of casein and that 

 the figures thus obtained approximate more closely the cheese yields 

 of different milks. This method is ()])jectionable for the following 

 reasons: (1) The poorest factory milk contains about 2 percent of 

 casein, wliile richer milks contain more (see Lecture 2, paragraph 5). 

 By this method the richer milk does not get its full credit of casein 

 and cheese yield. (2) This method is in favor of the poorer milk. 

 (3) It makes no recognition of the fact that rich milk produces 

 better quality of cheese than poor milk. 



8. Summary of reasons for using tTie miU\fat hasis in paying for milk 

 at cheese factories — 



First. Because the amount of fat in milk offers the most accurate, 

 practicable, and just basis we have for determining the cheese-produc- 

 ing value of milk. 



Second. Because this method recognizes the fundamental truth 

 that different milks possess different values for cheese making. 



Third. Because this method, being based on truth, is just' to all and 

 is therefore in the highest sense businesslike. 



Fourth. Because the adoption of this method results in an improve- 

 ment in the quality of milk produced. It makes it pay to produce 

 better milk. 



Fifth. Because all temptation to adulterate milk by watering or 

 skimming is removed, since a man receives pay for the number of 

 pounds of fat he furnishes. 



Sixth. Because improvement in the character of dairy animals will 

 follow, and in consequence the yield and composition of milk, which 

 means economy of production and increased profit. 



9. Method of making cheese-factory dividends on hasis of milk fat. — 

 Several methods may be employed to determine the amount of each 

 patron's dividend. Calculators are published, which save most of the 

 details of figuring. We will present here the simplest methods, show- 

 ing the necessary details. We want to calculate the dividends for one 

 dividend period, whether a week or month. We must know four 

 items: (1) The amount of milk delivered by each patron during the 

 dividend period; (2) the per cent of fat in the milk for the same time; 

 (8) total or gross amount of money received for the cheese produced 

 during the same period, and (4) the expenses to be deducted from 

 gross receipts, such as cost of manufacture, selling, carting, etc. Hav- 

 ing these data, we need only to apply the following rule, which is 

 stated, for convenience, in three steps: 



Rule, step 1. To find the amount of milk fat furnished by each 

 patron: Multiply together the per cent of fat in the milk and the 



